Enhancing Erectile Function and Alleviating Andropause Symptoms: Clinical Efficacy of a Human Stem Cell Conditioned Medium Cream

Erectile dysfunction (ED) is increasingly prevalent in Japan, exceeding 30%, and increasing with age. Unhealthy lifestyle habits, obesity, insufficient exercise, and smoking have been implicated in its pathogenesis, along with endothelial dysfunction of the corpora cavernosa and impaired blood flow to the penis considered underlying factors. However, the current treatments are limited to Phosphodiesterase-5 (PDE5) inhibitors. ED is the primary symptom of andropathy. This study reports the clinical efficacy of human stem cell-conditioned medium cream for ED treatment. Ten men without underlying diseases suspected of andropause with ED (mean age 43.2 ± 4.4 y, Hb 15.2 ± 0.6 gm/dL, AST/ALT 30.2/37.9 ± 12.4/14.0, eGFR 82.7 ± 12.4 mL/min/1.73 m2) were targeted. The cream was applied twice daily to the genital and scrotal areas. The erectile hardness score (EHS), International Index of Erectile Function-5 (IIEF-5), and Aging Male Symptoms (AMS) scale were used to evaluate the participants before and 30 days after use, and the results were compared using paired t-tests. The post-use qualitative opinions were collected through interviews. Significant improvements were observed compared to baseline in the IIEF-5 (11.8 ± 4.6→17.2 ± 5.1, P < 0.001), and AMS (46.3 ± 6.7→37.6 ± 5.3, P < 0.001) scores post cream use. EHS did not show a statistically significant difference, but a trend towards improvement was observed. Qualitative feedback included increased morning erection, improved maintenance of erection during intercourse, and reduced post work fatigue. Human stem cell-conditioned medium contains endothelial growth factors that potentially contribute to the improvement of ED and andropause by enhancing corporal endothelial function. Future studies should include control groups to further investigate the efficacy of these treatments.

基于CREAM方法的海上风机安装人因可靠性评估

采用认知可靠性和差错分析法(Cognitive Reliability and Error Analysis Method,CREAM)对固定式海上风机安装作业的人因可靠性进行评估,并引入结构熵权法和马尔可夫方法对传统CREAM进行改进,实现人因差错概率、平均人为差错时间等人因可靠性指标的定量计算。在充分结合现实条件的情况下,考虑海上风机安装的天气、海浪和操作水平等环境和人为因素的影响,针对固定式海上风机安装作业的要求和特点,结合作业人员可靠性评估结果,从操作素质、组织管理、环境改善等方面提出发展建议。

点阵CO_(2)激光联合药物治疗儿童稳定期白癜风的疗效观察

目的:探讨点阵CO_(2)激光联合药物治疗在儿童稳定期白癜风治疗中的应用价值。方法:使用随机数表法将笔者医院2020年1月-2022年1月收治的120例稳定期白癜风患儿分为三组(各40例),A组联合采用点阵CO_(2)激光照射和糠酸莫米松乳膏封包治疗;B组单纯采用点阵CO_(2)激光照射治疗;C组单纯采用糠酸莫米松乳膏封包治疗,且三组均外用他克莫司软膏。观察三组患儿的治疗效果,皮损面积变化、不良反应发生率、复发率、治疗满意度等。结果:三组患儿的总有效率比较显示A组>B组>C组,且组间两两比较,差异有统计学意义(P<0.05)。三组不同部位的疗效对照均显示,面颈部的总有效率最高,躯干及四肢的总有效率次之,手足的总有效率最低。面颈部、四肢及手足的治疗总有效率均为A组>B组>C组,A组与B组的总有效率接近(P>0.05),并且A组、B组的总有效率均显著高于C组(P<0.05)。与治疗前相比,三组治疗后的皮损面积均明显缩小,并且皮损面积A组B组>C组,且两两比较差异有统计学意义(P<0.05)。A组的复发率为2.50%,B组为7.50%,C组为20.00%。A、B两组的复发率均显著低于C组(P<0.05)。结论:点阵CO_(2)激光联合糠酸莫米松乳膏封包治疗儿童稳定期白癜风有较好的效果及安全性,是较为理想的治疗方案。

Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream

Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.

Textural and functional analysis of sorghum flour cookies as ice cream inclusions

Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.

优化的CREAM失误概率预测法在特种印刷企业的应用

为弥补认知可靠性与失误分析法(CREAM)只能评估某项工作平均作业失误概率的缺陷,提出优化的CREAM,用于预测具体人员从事某项具体工作的失误概率。将生理和心理因素纳入人因可靠性评估体系,采用实验性测量手段予以表征,从而建立人内在因素权重因子、量化生理和心理因素对认知功能失误概率的影响,预测各作业步骤和整个作业过程的失误概率。将上述方法应用于某特种印刷企业的关键作业失误概率预测,结果显示:操作工的作业失误概率预测值范围为3.1×10^(-4)~9.6×10^(-2),且预测值与操作工目标作业的日常违章次数有关联性,证明优化后的CREAM具有可靠性。

STPA和CREAM方法在飞行冲突调配人因差错研究中的应用

为了研究管制员飞行冲突调配的人因差错问题,进而有效评估管制员解决飞行冲突的可靠性,以保障空中交通的安全运行,提出系统理论过程分析(System Theoretic Process Analysis, STPA)与认知可靠性与失误分析方法(Cognitive Reliability and Error Analysis Method, CREAM)相结合的人因可靠性分析方法。首先,通过STPA方法构建系统控制模型,识别不安全控制行为(Unsafe Control Action, UCA)以及致因因素,找到管制员在调配飞行冲突过程中可能存在的差错行为;其次,基于CREAM扩展法对管制员的差错行为进行定量分析,得到管制员调配飞行冲突的人因失误概率。研究显示:使用该方法能够系统、全面地识别出管制员在调配飞行冲突过程中出现的差错行为,进而计算管制员飞行冲突调配的人因失误概率。实例分析表明该方法可以预测管制员在飞行冲突调配过程中的人因失误概率及可靠性,为管制员人因可靠性分析提供了新思路。

An Improved CREAM Model Based on DS Evidence Theory and DEMATEL

Cognitive Reliability and Error Analysis Method(CREAM)is widely used in human reliability analysis(HRA).It defines nine common performance conditions(CPCs),which represent the factors thatmay affect human reliability and are used to modify the cognitive failure probability(CFP).However,the levels of CPCs are usually determined by domain experts,whichmay be subjective and uncertain.What’smore,the classicCREAMassumes that the CPCs are independent,which is unrealistic.Ignoring the dependence among CPCs will result in repeated calculations of the influence of the CPCs on CFP and lead to unreasonable reliability evaluation.To address the issue of uncertain information modeling and processing,this paper introduces evidence theory to evaluate the CPC levels in specific scenarios.To address the issue of dependence modeling,the Decision-Making Trial and Evaluation Laboratory(DEMATEL)method is used to process the dependence among CPCs and calculate the relative weights of each CPC,thus modifying the multiplier of the CPCs.The detailed process of the proposed method is illustrated in this paper and the CFP estimated by the proposed method is more reasonable.

CO_(2)点阵激光联合糠酸莫米松乳膏治疗儿童斑秃的效果观察

目的探讨CO_(2)点阵激光联合0.1%糠酸莫米松乳膏外用治疗儿童斑秃的临床疗效。方法选取2021年9月至2023年9月将本院皮肤科门诊收治的62例儿童斑秃患者,采用随机数字表法分为对照组及观察组,每组31例。观察组患者给予CO_(2)点阵激光联合0.1%糠酸莫米松乳膏外用治疗,对照组患者仅给予0.1%糠酸莫米松乳膏外用治疗。比较两组患者的治疗效果,观察两组患者不良反应及复发率。结果观察组患儿治疗总有效率为83.87%,高于对照组的58.06%(P<0.05)。治疗后观察组的斑秃面积少于对照组(P<0.05),两组患者治疗后皮肤病学生活质量指数、不良反应及复发率对比均无差异(均P>0.05)。结论CO_(2)点阵激光联合0.1%糠酸莫米松乳膏外用治疗斑秃的临床疗效显著,安全性高。

Enhancing Women's Well-being and Self-Confidence through Fragrance Cosmetics:Perceptions within Close and Broader Social Circles

Mental and physical stress can affect people's self-confidence and happiness.The primary objective of this study is to develop an active fragrance that has been proved to have a positive effect on happiness and self-confidence based on the latest research results of aroma components and fragrance innovation.The active fragrance is applied to the cream formula to study the emotions it brings to the user and extend the research scope of the active emotion to the close and extensive social circle of users to see whether it can perceive it.This study provides a reference cosmetic solution for emotional regulating active fragrance.

基于CREAM和AHP的残疾人驾驶员人因可靠性分析

依据我国残疾人驾驶机动车辆现状,提出一种基于AHP的残疾人驾驶车辆人因可靠性分析方法。根据残疾人应对道路交通突发事件时需要执行的任务,改进CPC因子;针对人因可靠性分析法存在的片面性问题,采用层次分析法建立CPC因子网络层次结构,计算其权重,对残疾人驾驶员执行应对道路交通突发事件的任务的人因失误概率进行预测。研究结果表明,从方法的科学性性和可行性角度分析,改进后的CREAM方法研究该问题更具优势。

超脉冲CO_(2)点阵激光联合硅凝胶治疗烧伤后增生性瘢痕的临床疗效

目的探讨超脉冲CO_(2)点阵激光联合硅凝胶治疗烧伤后增生性瘢痕的临床疗效。方法选择2023年4月至2024年4月郑州大学附属洛阳中心医院收治的98例增生性瘢痕患者为研究对象,根据治疗方法不同分成对照组与观察组,每组49例。对照组患者予超脉冲CO_(2)点阵激光治疗;观察组患者予超脉冲CO_(2)点阵激光治疗,并使用硅凝胶涂抹。两组患者观察24周。比较两组患者的疼痛视觉模拟评分法(visual analogue scales,VAS)评分、临床疗效以及烧伤后增生性瘢痕相关指标。结果治疗后,观察组患者VAS评分低于对照组,差异有统计学意义(P<0.05);观察组患者的总有效率93.88%,高于对照组75.51%,差异有统计学意义(P<0.05)。治疗后,观察组患者的温哥华瘢痕量表、观察者瘢痕评估量表、患者瘢痕评估量表评分低于对照组,差异均有统计学意义(P<0.05)。结论超脉冲CO_(2)点阵激光联合硅凝胶治疗烧伤后增生性瘢痕的效果显著,能减轻患者的疼痛,改善烧伤后增生性瘢痕相关症状。

Effects of Chemical Components on the Amount of Green Tea Cream

The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine （Y=0.85, P〈0.01） and polyphenols （Y=0.65, P〈0.05） in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect （P〈0.01） on green tea cream levels. Cream （g L-1）=-172.071＋ 0.129×Ccaffeine＋0.024×Ggallated catechins （R2=0.936）. The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.

Qualitative and quantitative assessment of related substances in the Compound Ketoconazole and Clobetasol Propionate Cream by HPLC-TOF-MS and HPLC

Related substances in pharmaceutical formulations are associated with their safety, efficacy and stability. However, there is no overall study already published on the assessment of related substances in the Compound Ketoconazole and Clobetasol Propionate Cream. In this work, a reliable HPLC-TOF-MS qualitative method was developed for the analysis of related substances in this preparation with a quick and easy extraction procedure. Besides the active pharmaceutical ingredients, two compounds named ketoconazole impurity B′ optical isomer and ketoconazole impurity E were identified. Furthermore, a new HPLC method for qualitative and quantitative assessment on related substances and degradation products, which were found in the stability test, was established and validated. The single standard to determine multi-components method was applied in the quantitative analysis, which was an effective way for reducing cost and improving accuracy. This study can provide a creative idea for routine analysis of quality control of the Compound Ketoconazole and Clobetasol Propionate Cream.

Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using different proportions of sucrose and Stevia. Physicochemical characteristics, hedonic sensory evaluations and glycemic index determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower viscosity and brix with a higher overrun and melting rate in a dose dependent manner. Total replacing of sucrose with Stevia resulted in significant reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose based formulation (p 0.05) indicating a 37.78% and 6.88% reduction, respectively. TB had the best sensory acceptance among all the treatments. We concluded that substitution of sucrose with Stevia may be a choice to produce low caloric and GI ice creams. However, using mixture of the two sweeteners improves sensory acceptance of the formulations.

Topical halometasone cream combined with fire needle pretreatment for treatment of primary cutaneous amyloidosis:Two case reports

BACKGROUND Primary cutaneous amyloidosis(PCA)is a chronic metabolic skin disease that has a detrimental impact on physical and mental health.It appears as mossy papules and severe itching,which is long-term and recurrent.Traditional treatments are unsatisfactory,especially for refractory cases.Fire needle therapy,which is widely used in China,has shown good clinical efficacy,as well as advantages concerning safety and cost.Clinical reports about fire needle treatment of this disease are few at present.CASE SUMMARY We report two older men who had developed maculopapules with itchiness on the trunk and arms for more than 10-15 years.Due to the dermatopathological findings,PCA was our primary consideration.They received topical halometasone cream and pretreatment with fire needle for 8-16 wk.Both patients showed significant improvement of lesions.Neither patient had recurrence with a minimum of 2 years of follow-up.CONCLUSION Topical halometasone cream and pretreatment with fire needle could be a fast,safe,and economic treatment for PCA.

Comparison between Decolorization Effects of Activated Carbon and Macroporous Resin on Periplaneta americana L. Skimmed Cream

[Objective] The aim of this study was to investigate the decolorization ef- fects of activated carbon and macroporous resin on Periplaneta americana L. skimmed cream and compare the advantages and disadvantages of the two decolorization technologies. [Method] Periplaneta americana L. skimmed cream was decolored with activated carbon and macroporous resin, and freeze-dried to collect solid decolorization products. By investigating the yield, decolorization rate, protein retention rate and decolorization operation process, the advantages and disadvantages of the two decolorization technologies were compared. [Result] Both activated carbon and macroporous resin can be used for decolorization. To be specific, macroporous resin-decolorization is superior in the yield and protein retention rate, while activated carbon-decolorization is superior in decolorization rate and decolorization operation process. [Conclusion] Macroporous resin-decolorization can be used if protein is the main ingredient required in the experiment, while activated carbon-decolorization can be used if protein is not the main ingredient required.

The Influence of Full Cream Milk Powder Concentration on the Characteristics of ＂Rasi＂ Instant Cream Soup

＂Rasi＂ （cassava-by product） instant cream soup is a processed food product that is made of a mixture of＂Rasi＂ flour, full cream milk powder, beef broth, and spices that are ready to be consumed after being brewed with boiling water to become a thick solution. Complex bonding of fat in full cream milk powder and amylose in rasi flour causes the formation of a hydrophobic layer around granules, inhibiting water absorption during rehydration. The aim of experiment was to define the appropriate concentration of full cream milk powder, to be used in making ＂Rasi＂ instant cream soup with the best characteristic and the most preferable by panelist. The method used was experimental method with randomize block design with six treatments and four repetitions. The treatments on full cream milk concentration were A （12.5%）, B （15%）, C （17.5%）, D （20%）, E （22.5%） and F （25%）, respectively. ＂Rasi＂ instant cream soup with E treatment （22.5%） gives the best physical and chemical characteristics and organoleptics accepted by panelists, having an average value of rehydration 405, 16%, 575 cP viscocity, 4.74% water, 16.49% fat, 12.01% protein, average value of rendemen about 28.32% and panelist preference value of Rasi cream soup instan＇s colour, taste, flavor, and thickness after rehydration were accepted.

Functional Ice Cream with Coffee-Related Flavor

In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.

Analysis of Combined Therapy and Treatment Effect of Localized Ultraviolet Irradiation and Shengji Yuhong Cream on Diabetic Foot

Objective:To investigate the treatment effect of combined application of localized ultraviolet irradiation and Shengji Yuhong Cream on diabetic foot patients.Methods:Diabetic foot patients in the control group were treated with localized ultraviolet irradiation on the basis of conventional treatment.The study group was added with Shengji Yuhong Cream on top of the localized ultraviolet irradiation on the basis of conventional treatment.Results:The results of ankle brachial index and dorsal foot skin temperature of that two groups before treatment were compared,P>0.05.After treatment,the ankle brachial index and dorsal foot skin temperature of the study group were better than those of the control group.The comparison between the groups and within the group was P<0.05.The total effective rate of the study group(95.65%)was higher than that of the control group(71.11%),P<0.05.Conclusion:The application of localized ultraviolet irradiation and Shengji Yuhong Cream in the treatment of diabetic foot is effective.